Sweet Corn Sage Soup

Sweet Corn Sage Soup a is broth based soup that comes with lots of flavor from garlic, sweet mini peppers and fresh sage for a little extra something along with a special way to thicken the soup.

This soup is vegetarian, vegan, low carb, dairy free and low calorie. What’s not to love? Please make use of the beautiful seasonal corn, you’ll be glad you did.

Just when you think it’s not going to happen, rain has finally come to Los Angeles. I love hearing the sound of the rain on the roof as I’m typing this. I know this is not a big deal to most of you, but for us from Southern California, it’s a welcome sight.

If you’re not familiar with our drought problem, it’s a bad one, so any rain we can get we’ll take. Where we are not lucky in the rain department, however, we are lucky enough to be able to get corn on the cob almost year round.

Sorry about the weather report, back to the soup…

Another one of my favorite soup recipes for this time of year is my zucchini and sweet potato soup. It’s a thick and creamy soup, but without any cream which is actually thickened with sweet potato. It was this thickening concept that inspired me to add potato as a thickener to this sweet corn sage soup.

Fresh corn is best

It is always better to use fresh corn off the cob, when available. There are a few methods of cutting corn off the cob and mine is simple. Hold the corn with it’s flat end on the cutting board, start in the middle of the cob and cut down. Work your way around the cob then flip it over and do the same. By starting in the middle versus at the top, the kernels won’t go flying all over.

The secret for extra corn flavor

The soup is started by making corn stock. It’s very easy and adds a lot of corn flavor and there’s a lot of flavor in those cobs that you don’t want to leave behind. Once the corn has been cut off the cobs, add them to a large saucepan with the vegetable stock and bring to a simmer for 20 minutes covered. The liquid is strained and set aside.

Onions, potatoes, bell peppers, corn, salt and pepper, chopped sage and garlic are cooked in butter and oil for a few minutes. The vegetable stock is added and the soup is simmered for about 30 minutes until the corn is tender and the potatoes are softened.

I tried a little method today to thicken the soup and it worked. Using an immersion blender, I whizzed it around in the soup, just for a minute and it really thickened the soup nicely. Being careful to keep a lot of the corn, potato and red pepper intact, you don’t want it all puréed. If you don’t have an immersion blender, you can ladle about a cup into the blender, then return it to the soup.

If you’ve tried this Sweet Corn Sage Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 6

Sweet Corn Sage Soup

Sweet Corn Sage Soup is a is broth based and comes with lots of flavor from garlic, sweet mini peppers and fresh sage, thickened using potato.

Prep Time20 minutes

Cook Time20 minutes

Total Time40 minutes

Ingredients

5 medium corn on the cob, to yield 4 cups of corn

4 cups vegetable stock

1 tablespoon olive oil

1 tablespoon butter, unsalted

1 medium onion, finely chopped

1 large yukon gold potato, diced small

3 mini sweet peppers or 1 medium bell pepper, diced small

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh sage, finely chopped

2 cloves garlic, grated

Instructions

Cut the corn from the cobs, set aside. * see note

Add the cobs to a large saucepan and cover with the vegetable stock. Bring to a simmer and cook for 20 minutes covered. Turn off the heat and strain the stock, discard the cobs.

To large soup pan add the olive oil and butter, heat over medium heat. Add the onions and cook until they start to soften.

Add the potatoes, bell peppers, corn, salt and pepper and chopped sage. Add the garlic and stir for 1 minute. Add the vegetable stock and bring to a simmer.

Cook for about 20 minutes until the potatoes are very soft and start to break down (this will help thicken the soup and make it creamy).

Notes

* My easy method is to hold the cob upright with it's flat end on the board. Cut off the kernels starting in the middle and work down and around the cob. Then flip the cob and do the same thing. This way, the kernels wont go flying all over when you try and cut from the top of the cob.

I can’t imagine not always having rain and welcoming the sound of it – I feel like here in Chicago we have way, way too much of it. 😉 This soup looks yummy, and perfect for a rainy day (or any day really!)

Lovely, Janette! Not only does this sound really tasty, but I love the little tips you give in this post. I know you need the rain, but I can’t imagine being happy about it! It’s freezing here in the UK at the moment! I definitely need some of this beautiful happy soup to keep warm!

I’m so happy you’re finally getting rain! We’ve been watching the news reports and feeling for you… It’s been a dry season for the northeast too so hopefully we’ll get some too. Your soup looks fantastic and so perfectly summery!

We had rain here yesterday despite being in the desert; it follows me everywhere…much to my annoyance! But I do appreciate how badly SoCal needs it. On our drive down from NorCal to Arizona I was shocked at how dry everything was. So enjoy your rain; I’ll be happy to send any rain clouds I see here over your way! Now on to your soup. Oh my gosh that looks so good and belly-warming! Love the addition of sage too. Delicious. 🙂

Hey.. I wish I could sen the rain we have been receiving here. Your corn recipe looks so delicious. I like the idea of making corn stock. Sage and corn make for such wonderful taste combination..This corn soup sounds lovely! I love that you added the cobs to the stock. So much flavor! And, yes, I’m sitting here listening to the sound of the rain as I type. It’s so awesome…….. 🙂 🙂

I have seen and heard about the water shortage issues in California and now the pacific northwest. I wish I could sen the rain we have been receiving here. Your corn recipe looks so delicious. I like the idea of making corn stock. Sage and corn make for such wonderful taste combination.

This corn soup sounds lovely! I love that you added the cobs to the stock. So much flavor! And, yes, I’m sitting here listening to the sound of the rain as I type. It’s so awesome. Several widows and doors are open right now to let the sound in! I think we have had corn on the cob at least twice for the the past 2 or 3 weeks, but I’d gladly give up a little corn on the cob for some more rain! Thanks for the recipe; I can’t wait to try it!